Duchesse Mini Fish Pies Recipe

Duchesse Mini Fish Pies
Prep in Prep in:
10 mins
Cook in Cook in:
20 mins
Serves Serves:
4
Per Serving %RI
KCAL 391 19%
Fat 27g 38%
Sat Fat 14.1g 70%
Sugar 1.7g 1%
Salt 1g 16%

Method

Heat the oven to 180c.

Beat the egg yolks, egg and butter into the warm mashed potato then mix in the nutmeg and season well.

Put the mix in piping bags with a nozzle and pipe into large circles on a baking tray. Pipe a wall around each circle to fill with the fish.

Divide the fish between the potato cases and bake in the oven for 12-15 minutes.

Mix the dill into the creme fraiche.

Dress each with the creme fraiche and give it a final twist of pepper and a squeeze of lemon juice if you like.

Serve with wedges of little gem and vinaigrette.

Ingredients

500g Rooster potatoes, peeled, cubed, boiled and mashed

2 egg yolks

1 egg, beaten

1tbsp butter, melted

A grating of nutmeg

Salt and pepper

150g mixed fish, cut into cubes (salmon, cod, haddock)

150ml creme fraiche

2tbsp chopped dill

Zest of a lemon

2tbsp capers in brine

2 spring onions, sliced

500g Rooster potatoes, peeled, cubed, boiled and mashed 2 egg yolks 1 egg, beaten 1tbsp butter, melted A grating of nutmeg Salt and pepper 150g mixed fish, cut into cubes (salmon, cod, haddock) 150ml creme fraiche 2tbsp chopped dill Zest of a lemon 2tbsp capers in brine 2 spring onions, sliced

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